Asian Veggie Rice Bowls
Ingredients
- 2½ cups instant brown rice
- 3 Tbsp sesame seeds
- 3 cups frozen peas and carrots, thawed
- 1 (12-oz) pkg broccoli florets, chopped
- 4 cloves garlic, minced
- 1 tsp ground ginger
- 2 Tbsp olive oil
- ¼ cup chopped fresh cilantro
- 4 Tbsp soy sauce
- 2 Tbsp natural rice vinegar
- 2 Tbsp dark sesame oil
Instructions
- Cook rice according to package directions. Stir in sesame seeds.
- Meanwhile, cook peas and carrots, broccoli, garlic, and ginger in hot olive oil in a large skillet over medium-high heat 5 to 8 minutes or until broccoli is tender.
- Combine rice, peas and carrots mixture, cilantro, soy sauce, vinegar, and sesame oil in a large bowl; toss. Divide among 6 bowls.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
458
|
458
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 13 | 13 |
| Carb (g) | 74 | 74 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 739 | 739 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 0 | 0 |
Plant Based Meal Plan
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